Ginza Kojyu
The less-is-more tasting menu.
Photo by Xavier Girard Lachaîne
“The kaiseki menu at the Michelin-starred Ginza Kojyu doesn’t bombard you with 18 courses but rather seven or eight thoughtful, edited, fully realized dishes. It changes seasonally, and the master sommelier and chef, Toru Okuda, gets amazing ingredients like mature wild eel, which is difficult to procure and very expensive. You can taste the difference. He often finishes savory courses with kuromutsu (black-throated perch), a bluefish with a high fat content that grills exceptionally well. Also of note: the slow-grilled lobster encased in sea urchin. Dining here is always memorable.”
—David Kinch of Manresa in Los Gatos, California
